Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Current CFM certification expired, CFM appeared for recertification examination
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils (rice scoops at the rice cookers, buffet tongs at the Mongolian grill, and ice scoop at the ice machine) improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (45 F), and raw beef (48 F) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the buffet coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Two (ambient air temperatures of 43 F and 53 F) buffet reach in refrigerators are not able to maintain an ambient air temperature of 41 F or below.
Correction: Repair the buffet reach in refrigerators to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair these refrigerators, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Knives and spatulas stored in a tray on the wire rack by the meat prep table.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: Floor of walk in freezer, exterior surfaces of all food containers, plastic racks, wooden shelves at the waitress station, interior and exterior surfaces of cabinets at the grill, catch tray surfaces of the grill, and meat prep rack.
Correction: Maintain non-food contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the grill is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: The following structures are not maintained in good repair: Wall coving at the grill, hole in wall at the grill, and wall coving at the bar counter.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls, and ceilings throughout the facility noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/15/2015 | Routine | |
Certified Food Managers need to attend recertification class. Metal tables with lower shelves in the process of being fixed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in refrigerator and walk in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in refrigerator and walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Frozen raw foods observed in freezer touching soiled non-food contact surfaces.
Correction: Protect food from miscellaneous sources of contamination, do not overfill food storage containers and cover.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cabinet/shelves at drink station is not nonabsorbent and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Multiple sink wall junctions observed unsealed and soiled.
Correction: Clean around walls/sinks and reseal/repair wall sink juncture to allow areas to be easily cleaned and maintained.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves and equipment throughout facility has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: The floor of the freezer and the shelving in the freezer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire facility is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer in wiping cloth buckets was observed to strong.
Correction: Use sanitizer test kit to check sanitizer when preparing wiping cloth buckets.
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04/01/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in refrigerator and the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bottom of prep tables are heavily corroded.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: Wire racks in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: There is missing coving in the buffet area and the grout throughout the facility is erroded.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and walls in the corners of the buffet area in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/03/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: Hot TCS sauce cooling in large bucket in WIR still over >110*.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sprouts 53* cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following are in need of repair:
-bottom shelf of prep table in back in rusted
-metal shelf outside walk in cooler is rusted
-rusted drying rack
Correction: Repair/Replace to maitain equipment in good condition
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following need cleaning:
-outside of grill
-outside of table by grill
-gasket on walk in cooler
-wall and under counter at grill bar
-outside of soy sauce bucket at bar
-vent on outside of ice machine
Correction: Clean
- Outer Openings - Protected
Observation: Screen door of the food establishment is ripped.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under counter in front , wall at dish machine, wall at mop sink
Correction: Clean
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03/10/2014 | Routine | |
Permit issued
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: raw chicken in container stored next to box of vegetables in walk in cooler
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Good Repair and Proper Adjustment
Observation: racks holding soy sauce by walk in freezer are rusted
Correction: repair/replace to ensure proper function
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at dish machine
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F. Use 3 compartment sink for wash, rinse, and sanitize until dish washer is repaired. Ecolab called
- Physical Facilities in Good Repair (repeated violation)
Observation: grout in kitchen tile floor has eroded
Correction: Repair/Replace to maintain structure as smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall by mop sink, floor and stand under water heater and ice machine need cleaning
Correction: clean
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03/27/2013 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers in low boys in front grill area
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front under counter coolers
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Racks in walk in cooler and bottom shelves of the prep tables in the kitchen are started to rust/corrode
Correction: Repair or Replace to maintain surfaces smooth, durable, and easily cleanable and to ensure proper function
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The metal container that was storing knives in the back prep area needs cleaning
Correction: clean and sanitize surfaces where food contact equipment is stored
- Non-Food Contact Surfaces
Observation: The shelves in the walk in cooler, the gasket of the walk in cooler, and the soda gun holsters at the bar are in need of cleaning
Correction: Clean
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The hand sink in the bar area was filled with cloths and other items, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Spray bottle of chemical under bar not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/08/2012 | Routine | |
Great temperature control observed. Health Permit renewal issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled sauce bottles in lowboy refrigerators.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rusted shelving in walk-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Oven mitts, plastic containers and receptacle cover were observed in a state of disrepair and damaged.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the ice machine filters have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handsink located at the grill is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
- Physical Facilities in Good Repair
Observation: Wall at mopsink and floor grout throughout not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Vent covers throughout facility noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of pan cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of HAZARDOUS PRODUCT must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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02/22/2012 | Routine | |
Restaurant representatives - add corrected or new information about Warrior's Mongolian Grill, 1437 Sam's Dr., #112, Chesapeake, VA 23320 »